Poached Eggs & Root Veg Gratin with Lemon Dill
It’s giving Sunday brunch in a mountain cabin, but faster and less smoky.
Poached Eggs & Root Veg Gratin with Lemon Dill
Comfort food doesn’t have to be heavy. This root vegetable gratin topped with jammy poached eggs and a Lemon Dill drizzle is rich in flavor and nutrients, not fuss. Perfect for when you want to impress yourself—or someone else.
Ingredients:
- 2 cups roasted root vegetables (like sweet potato, carrot, and parsnip)
- 2 eggs, poached
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 pack Howl at the Spoon Lemon Dill Sauce
Instructions:
- Heat roasted veggies in a small skillet with olive oil until golden and lightly crisped on edges.
- While veggies warm, poach your eggs to desired doneness.
- Layer veggies into a bowl or plate, top with poached eggs, and season with salt and pepper.
- Finish with a generous drizzle of Lemon Dill Sauce. Serve immediately.
Flavor tip: For a bolder bite, top with pickled onions or fresh arugula.
